Chinese Hot Sour Soup
|Boneless pork||4 Ounce|
|Chicken broth||4 Cup (64 tbs)|
|Canned bamboo shoots||8 Ounce, drained (1 Can)|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
|Soy sauce||1 Tablespoon|
|White pepper||1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
|Egg||1 , well beaten|
Slice pork in thin strips 1/4 inch wide and 1 1/2 to 2 inches long. (Partially frozen meat is easier to cut.
Allow meat to thaw completely before using.) In 2 1/2-quart casserole, cook pork, covered, at MEDIUM HIGH (7) for 4 minutes or till done, stirring once.
Drain; set aside.
In same casserole, cook broth, covered, at HIGH for 9 to 10 minutes or till boiling.
Add pork, bamboo shoots, and mushrooms.
Cook, covered, at MEDIUM (5) for 5 minutes.
Add vinegar, soy, salt, and pepper.
Blend cornstarch and cold water; stir into soup.
Cook at HIGH for 4 minutes or till slightly thickened and bubbly, stirring after each minute.
Pour egg slowly into swirling broth.
Cook at HIGH for 1 minute.